Rachel's Recipes

Chicken Tortilla Soup

Posted on: October 5, 2009

Ingredients
1 pound boneless, skinless chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
tortilla chips

Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.

Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.

Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. When chicken has finished cooking, shred it using a fork and return it to the pot.

Garnish with tortilla chips.

Adapted fromAll Recipes

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